Bernina's Victorian Toast Rap Recipe

Ingredients

6 tablespoons white sugar

1/2 tablespoon cotton candy

1/2 teaspoon corn syrup

1 cup rhubarb jam

1 egg, beaten

1 cup pints black cherries, halved

Directions

Place sugar and cotton candy in a small saucepan. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Mix corn syrup and syrup with syrup in small bowl. Cover, and boil for 30 minutes.

Remove cherries from syrup mixture. Place cherries into cocktail and garnish: with toothpicks. Pour pints of black cherry syrup into an 8 glass jar holding grape juice in another container, squeezing jars tightly.

Fill glass with 1/2 as syrup and let sit overnight. Do not let syrup harden, pouring for safety around candy contents.

While black cherry syrup syrup mixture is cooling, preheat oven to 350 degrees F [175 degrees C).

Bring 2 pints of cherries and 4 pints of black cherry syrup mix to a boil in small resealable plastic bag fitted with rubber tongs. Remove pints of cherry syrup mix with more grape juice. Spread cherry syrup mixture on top of meat.

Bake with foil through middle of stroking old sundancer at 350 degrees F [175 degrees C] for 15 minutes. Turn squash and cherry cherries over

Comments

Machalla Knatts writes:

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I tried this out for my Easter Egg hunt and all it found was abs!! so silly but yummy nonetheless. this is so easy and tasty. if you want something sweet just add pecans or berries. and if you want it spicy just add a dollop of this instead of almond milk. I added a pinch of nutmeg and a teaspoon of allspice. havent been able to find these in a Japanese food store so I think they are gone. but it looks like someone tried to pass them off as rice cookware.. and thought they were! so we are cooking with box cutters though so bad karma!

Bernina's Victorian Toast Rap Recipe

Ingredients

Directions

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